Summer camping is here and we’re ready to fire up the grill. If you are looking for some new recipes to try, check out these delicious camping recipes for your next camping trip.
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 6 servings
· 1 large onion, chopped
· 2 tablespoons canola oil
· 2 garlic cloves, minced
· 4 large potatoes, peeled and cubed (about 2 pounds)
· 1 pound smoked kielbasa or Polish sausage, halved and sliced
· 1 can (4 ounces) chopped green chilies
- 1 can (15-1/4 ounces) whole kernel corn, drained
1. In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
- Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes. Stir in chilies and corn; heat through.Yield: 6 servings.
Originally published as Campfire Hash in Country Extra July 1993, p47
Pot Of S’mores
- 1 package (14-1/2 ounces) whole graham crackers, crushed
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butterscotch chips
- 2 cups miniature marshmallows
- Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
- Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.
Originally published as Pot of S’mores in Taste of Home August/September 2009, p67
BBQ Hot Dogs and Potato Packs
- 1 package (20 ounces) refrigerated red potato wedges
- 4 hot dogs
- 1 small onion, cut into wedges
- 1/4 cup shredded cheddar cheese
- 1/2 cup barbecue sauce
- Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
- Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as BBQ Hot Dog & Potato Packs in Taste of Home June/July 2013
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